Authentic Trinidadian Green Seasoning
Just like Grandma used to make. Green seasoning is the heart and soul of Trinidadian cuisine. Green seasoning is a marinade frequently used to season and marinate meat and fish, however, the majority of ingredients used to make green seasoning are used in virtually every Trinidadian dish. It is usually made in batches and refrigerated so that it is readily available to quickly and simply add immense flavour to any dish.
Green seasoning is very popular in the Caribbean with each island having their own version of this classic recipe. Many claim that the green seasoning marinade was derived from the Spanish sofrito, though I’d like to think that Green seasoning is indigenous to the Caribbean. Sofrito consists of aromatic ingredients that are diced and sauteed. Green seasoning differs in that no cooking is required in its preparation. The ingredients also differ with the key ingredients having origins the Caribbean, the Americas, Europe and Asia, a testament to our Caribbean diversity.
| DIFFICULTY | TIME | QUANTITY |
| EASY | 15 MIN | 150 ML |
VIDEO
This recipe is scalable. To make larger quantities, simply double or triple the quantities of ingredients as required.
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- 12 leaves (8 TBSP OR 25g) Chandon Beni (bandhaniya)
- 1/2 pepper (1 TSP OR 3g) Hot Pepper (Scotch Bonnet)
- 1 pepper (1 TBSP OR 8g) Pimento
- (2 TSP OR 1g) Thyme (leaves only)
- (6 TBSP OR 25g) Chives (Scallions)
- 5 garlic cloves (2 TBSP OR 20g) Garlic
- (2 TBSP OR 10g) Parsley (leaves only)
- (2 TBSP OR 20g) Celery
- 3 limes (4 TBSP OR 60ml) Lime Juice
- (1/2 TSP OR 5g) Kosher Salt
DIRECTIONS
- Squeeze limes to extract juice.
- Roughly chop the rest of ingredients.
- Place all ingredients except salt into blender and blend until smooth. (Blend for about 30 seconds with pulses lasting for about 5 seconds).
- Pour into jar, add salt and then stir to mix the salt (about 5 seconds).
- Store in refrigerator. Can last for at least 2 weeks (can last longer).